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Friday, October 19, 2012

Soup Makes Everything Better

It's official: I am sick. I've been burning the candle at both ends lately and it's finally catching up with me, I think. Also, everyone in my office has been sniffling all week so that can't be helping anything. The upcoming week is a busy one complete with an anniversary dinner, business roadtrip, birthday lunch, and a crosscountry flight. I am tired just thinking about it.

The good news is we have no plans for the weekend leading up to all of that so I plan to lay low, nap often, and eat a lot of soup. Thankfully, I had the foresight last weekend to cook up a big pot of soup so my freezer is stocked and ready to go. I've included the recipe for you below-- it's a vegetarian spin on Yummy Mummy's pasta e fagiole soup recipe.

I hope you're feeling better than I am and have plans to make the most of this lovely fall weekend. What will you be doing? Carving pumpkins? Apple picking? Going on a haunted hayride? I'm so jealous right now!

Vegetarian Pasta E FagioleIngredients:

1 Tbs. extra virgin olive oil

1 Small yellow onion, diced

2 Carrots, diced

3 Celery stalks, chopped

1 small sweet potato, peeled and diced

2 cloves garlic, minced

½ tsp. salt

¼ tsp. black pepper

1 15 oz. can diced tomatoes

1 tsp. dry oregano

½ tsp. dry thyme

½ Tbs. fresh rosemary, chopped

1 large sprig rosemary

1 Parmesan cheese rind

8 cups vegetable broth

1 1/2 cups dry small pasta *I used Barilla White Fiber Mini Shells to up the healthy factor a bit

1 can cannellini beans, drained and rinsed

1 can kidney beans, drained and rinsed

½ cup fresh Italian parsley, chopped

Parmesan cheese, for serving

Heat oil in a large pot over medium high heat. Add the onion, carrot, celery, and sweet potato. Stir in salt and pepper. Saute vegetables until tender, about 8 minutes. Add minced garlic and sautee for another 2 minutes, stirring frequently. Add tomatoes, oregano, thyme, and rosemary (spring and chopped leaves) and stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions. When pasta is about 2 minutes from being done, add the parmesan rind, beans, and parsley. Simmer over low heat for another 15-20 minutes. Season to taste with additional salt and pepper. Remove parmesan rind and rosemary sprig before serving. Serve with Parmesan cheese and garnish with rosemary or parsley.

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A Squared is all about life, love, and the pursuit of great food here in the fabulous city of Chicago. I love food: both cooking (it's my therapy) and trying new restaurants. You can also find me exploring Chicago, traveling, drinking wine, studying architecture, and spending time with my husband, friends & family. And I will share it all with you here.
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